I actually have two recipes for zucchini bread (you can substitute carrots for the zucchini in either). One was given to me 15 years ago by a friend, and the second, which is below, is a “healthier” version that I created a couple of years ago. Read about Making Quick Breads Healthier.
The funny thing is that I — and anyone else I’ve done a comparison test with — prefer the healthier version. And it takes 45 minutes to bake, versus 90 for the original — a HUGE savings in propane and also in the amount of heat put into the boat.
The directions below call for baking the bread in the oven. However, this bread is equally good “baked” on the stove top in a Dutch oven (you’ll probably need to cut the recipe in half, though, unless you have a huge Dutch oven) or in the Omnia stove-top oven (it will hold a full recipe).
Healthier Zucchini and/or Carrot Bread
- 2 tablespoons canola (OR vegetable oil)
- 1/2 cup unsweetened applesauce
- 2 tablespoons water (OR milk)
- 2 tablespoons sugar
- 1/2 cup Splenda (or other low calorie sweetener–or use additional sugar)
- 1 cup grated zucchini and/or carrots
- 1 cup All-Bran, Bran Buds, bran flakes, raisin bran or Wheaties (if using flakes, crush somewhat before measuring)
- 2 eggs
- 1/2 cup whole wheat flour (or white flour)
- 1 tablespoon baking powder (read tips & substitutions–see link in the notes)
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup raisins and/or walnuts (optional)
- Mix oil, applesauce, water, sugar, Splenda, zucchini and All-Bran. Let sit for 10 minutes to let All-Bran soften. Mix in eggs. Add flour, baking powder, salt, cinnamon and raisins. Mix until just combined.
- Bake in a greased loaf pan at 325 for 30 to 45 minutes. Bread is done when toothpick inserted in center comes out clean.
- Bread will nicely fill a small (8”x 4”) loaf pan. To fill a large loaf pan (9” x 5” which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.
Pamela Dakin Harwood says
Best zucchini is romanesca — tastier, not so watery, and less prolific, so easier to keep up with them, and they don’t grow into baseball bats!
The Boat Galley says
Sounds good! But it’s hard to be choosy when getting them as a gift 🙂
Sandee Malito says
I was interested in the not so healthy recipe! In other words, the original.
I have been searching for the recipe for awhile now! All i remembered was that it was made with All Bran Cereal!
Thanks in advance for your help!
Carolyn Shearlock says
I don’t have it online, but it’s in The Boat Galley Cookbook, page 383 — but it does NOT contain All-Bran cereal.
Carolyn, I’m glad to find this recipe online as I was just reading it in your “Storing Food Without Refrigeration” book and found a printing error. The directions say to mix in the sugar and Splenda, but only sugar is listed in the ingredients. I will definitely be making this!
Carolyn Shearlock says
Oh my! Thank you for telling me about that. I’ll make a note so that when it’s printed again it’ll be correct.
Did you really mean to use a tablespoon of baking powder and a tablespoon of cinnamon? It seems most recipes would use a teaspoon of each. I’m going to try it again today like this and also reduce the salt to 1/2 teaspoon since we thought it tasted salty. Love the bran flake and wheat flour texture though and love the reduced oil and reduced sugar!
Great. I was wondering also about the baking powder. Did you mean a tablespoon? I made a second batch yesterday (neighbors keep giving me zucchini, this is why I don’t grow it in my garden!) and I reduced it to a teaspoon and we thought it tasted better. I also used 1/2 teaspoon of salt, as we thought the first batch tasted salty. It has great texture with the whole wheat flour and the crushed bran flakes. And I love the reduced calories with the Splenda and applesauce.